The recipes of Chef Agostino Buillas

Agostino Buillas, born in 1961 in the Aosta Valley, has been running the kitchen of Café Quinson for a quarter of a century in Morgex, where he is chef and patron. 

His restaurant, which was awarded a Michelin star in 2009, is housed in a 17th-century manor house and has six charming rooms furnished in stone and antique wood.

As well as being a chef, Agostino is a professional sommelier, having represented his country in international wine competitions and participated in the World’s Best Sommelier Competition held in Vienna. 

He has offered the Aosta Valley cuisine at official events, such as the inauguration of the Courmayeur Skyway cable car or the presentation of the Aosta Valley Film Commission at the Venice Film Festival. He has cooked for Presidents of the Republic and personalities from the world of art and entertainment.

His sober, innovative and genuine cuisine is the child of the mountains and modern. He only uses ingredients from the Aosta Valley in his cooking, with the exception of raw materials that are not locally produced, such as rice.

Vegetables and herbs, such as aromatic herbs, are from the family garden, while the attention he pays to cheeses, from local ones such as Fontina Pdo to French ones, has earned him recognition as “The Best Cheese Trolley”. 

About Fontina PDO he loves “…its ductility, capable of giving a different, sweeter touch to every preparation. Fontina PDO d’Alpeggio, in particular, is able to contrast magnificently with fish. In my restaurant in Morgex I use it every time I can, starting with the welcome, because Fontina is part of us Valle d’Aosta people who always keep a slice of it at home …and often we even serve it with our morning coffee!”